Sweet Potato Donuts
Sweet potatoes are so much more flavorful and even sweeter than pumpkin. But there are also each interchangeable in all recipes. I love these donuts and you will too!
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For 12 Serving(s)
- 1 1/2 quarts frying oil
- Maple Glaze, recipe below
- Spiced Sugar Coating, recipe below
- 3 cups flour
- 1 1/3 cups sugar
- 3 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon each nutmeg and ground cloves
- 1 (15 oz.)can yams or sweet potatoes, drained and mashed
- 1/2 cup sour cream
- 2 eggs
- 3 tablespoons butter or margarine, melted
Sweet Potato Donuts Directions
Heat oil in deep fat fryer until 350-degrees F. You can also heat oil in a sturdy pot over medium heat, using a clip-on thermometer. Make Maple Glaze by whisking 2 cups powdered sugar and 1/2 teaaspoon allspice with 1/2 cup maple syrup; set aside.
For the Spiced Sugar Coating, mix together 1 1/2 cups sugar and 1 teaspoon nutmeg in a shallow bowl; set aside. In a large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and cloves;blending well. Add mashed potatoes, sour cream, eggs and butter. Beat with a sturdy wooden spoon until it leaves the side of the bowl. A tabletop mixer with a dough hook or paddle attachment works as well
Empty out onto a well-floured work surface. Knead only for a minute, until smooth. Roll out to about 3/4-inch thick. Cut out with a 3 to 3 1/2-inch donut cutter or glass. If using a glass, find the top of a screw on lid of a soda bottle and press in the center of each dough disc to remove donut hole.
Cooking 2-3 donuts at a time, fry them for 3 minutes per side.
Remove each donut onto a rack or paper towel-lined plate,
allowing grease to come back to temperature before continuing to cook the remainder of donuts. When cooking the donut holes, you will need to gently swirl them as they are cooking because once the bottom side is cooked and you flip them over, they will NOT, repeat will NOT stay that way!
While the donuts are still warm, dip in cinnamon sugar to evenly coat both sides or dip in Maple Glaze on both sides, drain excess glaze and transfer to rack for the glaze to harden.